Buddha bowls, breakfast bowls….. Whatever you choose to call these they are a wonderful way to include a variety of wholefoods at breakfast ❤️ I think we can all tend to get quite stuck on breakfast sometimes. We look straight to cereal, granola, toast, a muffin on the way to work, maybe bacon and eggs on the weekend – but your first meal of the day can be so much more, and certainly much more nutrient dense than sugar laden cereals. As an aside though – if you are after a gorgeous homemade granola to enjoy on occasion – I can recommend the temptingly crunchy nutty granola and easy delicious chocolate granola clusters recipes from my lovely friend Elaine over at DishesDelish. Those I do love and both are most certainly wholesome 🙌🏻
So, these Buddha bowls then… what are they, and why should you have one? I think what I like here most, is that there are no rules. They are literally little bites of lots of nutritious things all mixed together in a bowl to enjoy and they tend to look colourful and beautiful. Isn’t that great? Some say they may actually have come about from the way in which Buddha chose to eat way back in the 6th Century too 😮 So if you’ve been wondering…. mystery solved! 😀
Buddha bowls are generally packed to the brim with fresh; seasonal vegetables that will help you meet your minimum of five serves each day – a good thing since so few people actually hit that target. They are also great make-ahead meals, which is fabulous when you’re trying to run out the door of a morning! Just prep it the night before and you’re good to go.
The recipe below is just a suggestion, but if you’d like to make your own all you’ll need is your favourite grain, your favourite vegetables, something fermented (kimchi is my favourite), a little protein and perhaps your favourite topping (pesto!) and you’ll have your perfect Buddha bowl 🙌🏻
Buddha Bowls for Breakfast (Makes 2)
- Pre-heat the oven to 200 degrees Celsius (390 Fahrenheit)
- Roll the chicken in the gluten-free crumb, drizzle with olive oil then cook en papillote (basically a little parchment paper pocket that takes 2 secs to put together and it helps keep the chicken perfectly tender and moist every time!)
- Bake for 15 minutes or until the chicken is cooked through
- Meanwhile, steam the purple carrots and romanesco broccoli for approx. 3-5 minutes or until slightly tender
- Start to assemble the bowls while the chicken finishes by putting in the spinach, carrot, broccoli, quinoa, dill pickle, avocado and kimchi and getting as creative as you like!
- Remove the chicken, slice and place these into the bowl then drizzle with your topping of choice. Tahini, pesto, lemon juice, a little olive oil – anything is great. Enjoy ❤️
Note: For a vegetarian version just replace the chicken with 2 eggs. Similar will go for those who are low fodmap and low histamine. Just swap out anything that doesn’t work for you and replace it with your ingredients of choice. The sky is the limit here and it’s a great way to get creative in the kitchen 😀